Prep the peppers: Preheat your oven to 400°F (200°C). Slice the bell peppers in half lengthwise and remove seeds and membranes. Drizzle with a little oil, season with salt and pepper, and place cut side up in a baking dish. Bake for 12–15 minutes to soften slightly.

Sauté the veggies: Heat a large skillet over medium-high heat with a tablespoon of oil. Add sliced onions and mushrooms with a pinch of salt. Cook, stirring occasionally, until golden and soft, about 8–10 minutes. Add the minced garlic for the last 30 seconds.

Brown the turkey: Push the veggies to the side of the pan and add the ground turkey. Season with salt, pepper, onion powder, and garlic powder. Cook until the turkey is no longer pink, breaking it up as it browns, about 5–7 minutes.

Build the flavor: Stir the onions and mushrooms back through the turkey. Add Worcestershire and beef broth. Simmer 2–3 minutes until most liquid is absorbed but the mixture is still juicy. Taste and adjust seasoning.

Layer the cheese: Remove the peppers from the oven. Place half a slice of provolone in the bottom of each pepper half for a melty barrier.

Fill the peppers: Spoon the turkey mixture evenly into each pepper. Gently pack it down so it holds together.

Top and bake: Add another half or full slice of provolone on top of each pepper. Return to the oven and bake 10–12 minutes, until the cheese is melted and bubbly.

Finish and serve: Let the peppers rest 5 minutes. Garnish with chopped parsley and a crack of black pepper. Serve warm.